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Coq au Vin

Recipe Date:
October 5, 2015
Cook Time:
Imperial (US)
  • 5 ozs Pancetta
  • 8 Chicken legs and thighs
  • 1 White onion
  • 2 Carrots
  • 2 Large Garlic cloves
  • 1/2 lb Mushrooms
  • 1 cup Organic Chicken Stock
  • 1/2 Bottle Red Wine
  • 1/4 cup Whisky
  • 1 tbsp Olive Oil
  • 1 1/4 tbsps Butter
  • 10 Sprigs of Thyme
  • 1 1/2 tbsps Flour
  • Salt & Pepper to Taste

Preheat over to 250F

In a large Dutch oven, heat olive oil and fry the Pancetta for about 8 minutes or until browned.  Remove and place on a plate lined with a paper towel.  

Next, season you chicken with salt and pepper and brown them in the Dutch oven using remaining olive oil and pancetta fat left in oven.  Do not cook all the way through, just brown on both sides.  Then remove and place with Pancetta.

Chop your onions and carrots into medium chunks and add them to the Dutch oven, seasoning again with Salt and Pepper.  Cook on medium heat for 10 minutes, then chop and add the garlic to pot and cook for about a minute stirring the entire time.  Add the whisky while scraping the burned bits into your sauce.  Put Pancetta and chicken back into mixure and add the wine, chicken stock and thyme.  Bring everything to a boil.  Once boiling, place lid on Dutch oven and place in oven for 40 minutes.  

When chicken is cooked and no longer pink, melt the butter and mix with flour then stir into the sauce in the Dutch oven.  Slice and add mushrooms and additional salt/pepper if necessary and place back in oven for 10-15 additional minutes.